It appears I am on something of a slice bent at present. (Or a “bar bent”, if you speak North American. I will admit that, for once, American terminology wins this round because I do so love alliteration.)

The base is firm yet crumbly, while the filling forms itself, while baking, into a layer of chocolate-flecked gooey goodness crowned by an oh-so-crispy-caramelised coconut topping.

Does this treat fall on the “yep sweet this is sweet hello sweetness you’re so sweet” side of the spectrum? Yes. But, sometimes, that is exactly what you need in the middle of week that has seen you duck into the work bathroom to cry with homesickness more times than you’d like to admit.

Sweetness = not crying as much. It is a good equation.

I could keep writing about how much my workmates loved this slice; I could wax even more lyrical about the divine way the sugar caramelises with crunchy nuanced depth against pockets of melting chocolate within.

But, instead, I’m going to leave this here, because last night my oldest, oldest, oldest friend from Australia arrived in town with two other friends, and I’m heading out to show them some of the magic Toronto has to offer.

Take that, homesickness. Australia has come to me this week, and I’m so happy I might burst.

Ingredients

Directions

1.

Preheat oven to 175°C/350°F. Line and grease a 20cm/8-inch square baking tin with baking paper.

2.

Stir together the ingredients for the base - flour, sugar, coconut and butter - in a large bowl, then press evenly into base of tin. Bake for 15 minutes, then set aside to cool while you prepare the filling.

3.

For the filling, melt the second lot of brown sugar and butter with the honey in a medium saucepan over low heat, stirring for 10 minutes until smooth. Bring to a simmer and cook for 5 minutes, stirring.

4.

Remove from heat and mix in the coconut and chocolate chips, then pour over cooked base. Bake in oven for 15 - 20 minutes, until golden (don't worry if it still looks a bit gooey in the centre; it will set as it cools).

5.

Cool in tin, then cut into squares and eat (or store at room temperature/in the fridge for a few days. Bring back to room temperature before serving).

I think it’s fantastic that Australia has come to you. That’s just how I felt when my sister came to visit last year. I hadn’t seen anyone in my family for 5 years and I did a lot of that private eyewatering.

I’m pretty sure these bars (heh) would be perfect for a bout of homesickness.

Why lay off? More often than not, I veganise what I make, and if I could find golden syrup here, these exact bars would have been vegan (my dark choc chips are vegan and I used Earth Balance here). You can lay… on? all you like. 😉

Shen is awesome at the snark, particularly because I get to unleash my snark on her blog in return. It’s glorious for I can almost never do that on American blogs without offending you poor dears. 😉 (Not you, of course. You’re deliciously snark-appreciative.)

I’m sorry about the homesickness darling…and very glad that some of Australia (a good part, by the sounds of it!) has come to you. That visit even exceeds these slices in delightfulness (not a word but I’m using it), although I’ll grant these look gorgeous too 🙂

I am so happy for the internet because it taught me the word slice, and now I can use it instead of bars, and avoid sounding disgustingly Midwestern. Because while it may be nice for you to hear the voices of those from Australia, hearing Midwesterners talk in my mother tongue now makes me cringe kinda. “BARRRRRRRRRZS!”

They sound both delicious and amazing – coconut and caramel, yes please!

I’m sorry you were feeling homesick. 🙁 Don’t tell anyone but I’ve had emotional moments at work before too – I’m glad I’m not the only one. I bet this caramel coconut slice is just the ticket when you’re feeling down! 🙂

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About

Hannah. Writer, editor, firm believer in socks, gin, laughter, buttered toast, cheesecake, and semicolons. Currently back in Canberra after two years living in Canada; heart tingling to see what happens next.